vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cheese and Currant Salad
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
842Calories
15 gProtein
18 gCarbs
79 gFat
Full nutrition (22 nutrients)
Calories842 kcal
Protein15 g
Carbohydrates18 g
Total Fat79 g
Saturated Fat46 g
Monounsaturated Fat16 g
Cholesterol237 mg
Sodium898 mg
Potassium605 mg
Calcium259 mg
Iron0.1 mg
Magnesium35 mg
Phosphorus296 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin K52 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Niacin (B3)0.7 mg
Water343 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 308. The excerpt below is the record exactly as published.
CHEESE AND CURRANT SALAD.— Mash a cream cheese with finely chopped lettuce. Shape in balls, arrange on lettuce leaves, pour over French dressing, and over all sprinkle the cur- rant
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